Lobster Pad Thai

Divider line blue

The East Made Easy


Heat Level

Blue pepperBlue pepperGray pepper



Total Time

20 mins

The Atlantic twist on this Pad Thai dish will take your tastebuds straight to the top of the fish food chain. Succulent shares of East Coast lobster tossed with garlic, ginger, egg and rice noodles in an authentic Pad Thai sauce before being topped off with the usual suspects; peanuts, bean sprouts, green onions and coriander.


  • 2 tbsp. canola oil
  • 1 small carrot, cut into matchsticks
  • 2 tsp. minced ginger
  • 2 cloves garlic, minced
  • 1/2 lb. (225 g) cooked lobster, chopped
  • 2 eggs
  • 2 cups cooked flat rice noodles
  • 1 sachet (3.4 FL. OZ./103 mL) Blue Dragon Pad Thai Sauce
  • 1/4 cup lime juice
  • 1/2 cup bean sprouts
  • 1 green onion, sliced
  • 2 tbsp. chopped peanuts
  • 2 tbsp. chopped fresh cilantro
  • Lime wedges


  1. Heat oil in a wok or large sauté pan set over high heat. Add carrots, ginger and garlic, stir fry for 1 minute or until fragrant. Add lobster and eggs. Stir fry for 1 to 2 minutes or until eggs are almost cooked through.
  2. Add noodles, Blue Dragon Pad Thai Sauce. Stir until heated through. Stir in lime juice, bean sprouts and green onion.
  3. Divide between 2 plates. Garnish with peanuts, cilantro and lime wedge.